Chicken with Creamy Dijon Sauce and Mashed Potatoes
Tender, juicy chicken breasts smothered in the most insanely delicious dijon mustard cream sauce, all served over fluffy mashed potatoes. The chicken and sauce is all made in one skillet, making it an easy dinner! Perfect for date night or a casual weeknight night. Everyone will love this recipe!
2poundsrusset potatoes, peeled and cut into quarters(about 4-6 potatoes)
2tablespoonsbutter
½cupheavy whipping cream
1teaspoonsalt
Chicken
2tablespoonsbutter
1tablespoonolive oil
4chickenbreasts
½teaspoongarlic powder
salt, to taste
pepper, to taste
Dijon cream sauce
2tablespoonsbutter
2garlic cloves, minced
1tablespoonall-purpose flour
½cupchicken broth
½cupdry white wine(or more chicken broth)
2-3tablespoonsdijon mustard(or to taste)
½teaspoonsalt
¼teaspoonpepper
1cupheavy whipping cream
optional garnish: chopped parsley
Instructions
Mashed Potatoes
Add the potatoes to a large pot and cover with water. Bring to a boil and cook the potatoes until fork tender. While the potatoes boil, make the chicken and the sauce.
Once the potatoes finish cooking, strain the water then add the potatoes back to the pot. Add the butter, heavy cream and salt. Use an electric mixer (or potato masher) to mash the potaotes until smooth and creamy. Cover with a lid to keep warm while the chicken finishes baking.
Chicken
Season both sides of the chicken breasts with salt, pepper and garlic powder.
Melt the butter and olive oil in a large skillet (or fry pan with tall sides) over medium-high heat. Once hot, add the chicken and let cook for about 5 minutes until browned, then flip and cook another 5 minutes. Remove the chicken to a plate. The chicken will finish cooking in the oven.
Preheat the oven to 375 degrees F. Now make the dijon cream sauce.
Dijon cream sauce
Reduce the heat to medium. To the same skillet you cooked the chicken, add the butter and garlic; cook until the butter is melted. Whisk in the flour and let cook for one minute.
While whisking, gradually pour in the chicken broth then the white wine. Whisk in the dijon mustard, salt and pepper. Whisk in the heavy cream and let simmer for 1-2 minutes until slightly thickened to a gravy consistency.
Add the chicken back to the skillet with the sauce. Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken is fully cooked.
Serve the chicken and dijon cream sauce over mashed potatoes. Garnish with parsley, if desired.